Heat oil in a large nonstick skillet over medium-high. Add panko and cook, stirring occasionally, until mostly golden brown, about 3 minutes. Transfer to a parchment-lined large rimmed baking sheet to cool, about 10 minutes.
Add mozzarella and 1 tablespoon of the flour to a small bowl. Toss until cheese is evenly coated in flour.
Stir together mashed potatoes, garlic salt, onion powder, black pepper, 1 of the eggs, and remaining 1 tablespoon flour until just combined and a paste forms. Using your hands, roll a portion of the potato mixture into a small 1 1/4-inch ball. Flatten and place a cube of mozzarella in the center. Seal and roll into a ball. Place on a separate parchment-lined large rimmed baking sheet and repeat with the remaining potato mixture, making about 20 balls.
Lightly beat remaining 2 eggs in a shallow bowl. Add toasted panko in a separate shallow bowl. Working with one ball at a time, dredge in eggs, shaking off any excess. Dredge in panko until evenly coated, reshaping into a ball, if needed. Return to a parchment-lined baking sheet. Repeat with remaining balls.
Freeze balls uncovered until firm, 35 to 40 minutes.
Meanwhile, whisk together ranch and Sriracha in a small serving bowl. Refrigerate until ready to serve.
Preheat the airfryer to 400 degrees F (200 degrees C).
Working in batches, place about 8 to 10 balls in airfryer basket, about 1/2-inch apart in a single layer. Cook until golden brown and crispy, 10 to 12 minutes. Transfer to a serving platter. Repeat with remaining balls. Serve with Sriracha ranch dipping sauce. Recipe developed by Amanda Stanfield
